The new flavoring base material is based on the flavoring bases of amino acids, such as HVP, HAP, yeast extracts, etc., and uses controlled enzyme hydrolysis technology and microbial biomimetic hydrolysis technology to control the extent and manner of protein degradation, supplemented by efficient separation technology. The taste-enriched peptide-based flavoring base prepared by the microencapsulation technology and the controlled Maillard bioscenting technology is a flavoring peptide with a taste peptide as a processing object, and its taste peptide content is usually up to 50. %the above.
New flavoring base process features:
1) Multi-enzyme synergistic deep hydrolysis
Through complex proteases, the enzymatic hydrolysis of proteins can be greatly enhanced, and neutral, acidic and complex proteases can be added step by step to determine gradients of multi-enzyme symbiosis and the rate of ammonia nitrogen production can reach over 50%. In comparison, the ammonia nitrogen production rate has increased nearly 9 times.
2) Stepwise addition of multiple enzymes. Stepwise addition of multiple enzymes increased the rate of ammonia nitrogen production.
market expectation:
The natural texture of the new flavoring base can enhance the thick and aftertaste of the food, make the natural flavor of the product more natural and more sweet aftertaste, and can provide various nutritional functions of the small peptide, and can be conveniently and widely used for instant noodles. , snack foods, meat products, compound seasonings and other food seasoning.